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Recipe Summary test
Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
295 calories; protein 8.9g; carbohydrates 48.8g; fat 8.3g; sodium 144.7mg. Full Nutrition
Most helpful positive review
I received several small eggplants from my daughter's garden, but what to do with them? Allrecipes to the rescue! This sounded the easiest, so I made it! Absolutely a winner! I used whole grain pasta, added a half onion in the sauté of garlic. I could only find Hunts Italian diced tomatoes so I used that. Let me tell you, this was superb. Very light tasting! Not heavy like some pasta dishes can get. My father-in-law and husband had second and third helpings! I gave a container to my vegetarian granddaughter and she loved it too! I will definitely make this again. Read More
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(11) Most helpful critical review
This recipe is very plain. There isn't any seasoning at all. I added extra garlic, fresh basil, salt and pepper to boost the flavor. I also added about 8 ounces of quartered mushrooms along with some tomato sauce. Next time I make this dish I think I'll try roasting the veggies for an even bigger boost of flavor. Read More
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(12) Reviews: Most Helpful
This recipe is very plain. There isn't any seasoning at all. I added extra garlic, fresh basil, salt and pepper to boost the flavor. I also added about 8 ounces of quartered mushrooms along with some tomato sauce. Next time I make this dish I think I'll try roasting the veggies for an even bigger boost of flavor. Read More
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(12) 
added onion green pepper to garlic; added small can of tomato sauce, added black olives, artichokes, fresh basil and a little fresh parsley; also Italian seasoning, some crushed red pepper and some cheese. Read More
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(12) I received several small eggplants from my daughter's garden, but what to do with them? Allrecipes to the rescue! This sounded the easiest, so I made it! Absolutely a winner! I used whole grain pasta, added a half onion in the sauté of garlic. I could only find Hunts Italian diced tomatoes so I used that. Let me tell you, this was superb. Very light tasting! Not heavy like some pasta dishes can get. My father-in-law and husband had second and third helpings! I gave a container to my vegetarian granddaughter and she loved it too! I will definitely make this again. Read More
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(11) Advertisement
Kim's Cooking Now Allstar
Quick, easy and tasty! I added a bit of fresh basil and used penne pasta instead of rigatoni. Read More
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(4) 
Delicious and amazingly easy! I also added artichoke hearts to the sauce. Read More
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(2) Advertisement
I really liked this recipe. After reading the reviews, I decided to use it as a “base” recipe. I added fresh basil and oregano from my garden, salt and pepper to the sauce, and used only one garlic clove. Next time, I will add onion with the garlic. Grated Parmesan was good over the top. This is a keeper! Read More
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(2) Made for another person & added 14 is black beans drained 14 oz spinach drained 8 oz mushrooms & whole grain med shells instead of penne Read More
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(1) I salted slices of peeled eggplant and let it sit for 30 minutes. I washed off the salt and then cut the slices into cubes. I put the eggplant on a baking sheet with 1/2 of the tomatoes, mixed in some Italian seasonings and roasted the vegetables for 20 minutes at 375 degrees. The eggplant stays firm cooking it in this manner. In the meantime I cooked some sweet Italian chicken sausage, and then mixed in the remaining 1/2 of the tomatoes, and allowed it to cook on low. I mixed in the roasted vegetables and served it over noodles. The dish was quite good. Read More
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